This was our first visit back the The Red Stag since Christmas Eve, when we had a less than stellar experience. We were served by Paul, who did an outstanding job. He was personable and friendly but did not hover around the table. The timing of service was great, we were neither rushed not did we have to wait. We started out with an order of mussels and Elk Carpaccio. Bothe were great, but the mussels were probably the star. For entrees, we both ordered the Elk Tenderloin with a blackberry gastrique. We subbed the quinoa and asparagus for the sides it came with. My wife ordered rare and I ordered mid-rare and both were perfect. The asparagus was cooked well and the quinoa was tasty but I think we should have been warned that it was served cold. Overall a very good experience.
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